Introduction to Flavours

Course overview

A unique 2-day course consisting of lectures and practicals designed to give delegates a full understanding of all things ‘Flavour.’ It will include hands-on creative workshops covering sweet and savoury flavours.

Who is this course for?

The course will appeal to flavour industry employees, food industry employees and regulatory staff.

Key Learning Areas

Flavour; the science of deliciousness
The chemistry of flavour
The flavour brain; the biology of flavour perception
The influences of culture on flavour choices and perception
A brief history of the flavour industry
The types of flavours available to the food industry (e.g. top notes, thermal process flavourings, natural extracts, essential oils)
Flavour manufacturing processes (e.g. reaction flavours, enzymatic extraction)
Legislation – EU and US
Natural flavours – EFFA guidance
Green flavours – green chemistry and solvents
Sensory evaluation – constructing star diagrams
Flavour modifiers and modulators
Encapsulation techniques and flavour release
Application of flavours to food products